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Tuesday, March 15, 2011

This is a typical south Indian sambar served with Idly/dosa or rice. It is also called as Arachu vitta sambar(sambar made by grinding the ingredients). I have added a new touch by adding vegetables and masalas to this sambar.

Pressure cook split red gram dal(thoor dal) with 3 cups of water for 3 whistles till soft and well cooked.
In a pan add 1/2 tsp oil and saute fenugreek seeds, coriander seeds, dry red chillies and coconut for a minute, till slightly golden, remove and set aside. Instead of coconut, raw rice can be sauted a little and used for the thickness of the sambar. Add the remaining oil and saute the shallots for 2 minutes. When all the ingredients cool down, grind these ingredients along with tomato into paste.
In a heavy bottom pan add 2 tsp oil and saute shallots, drumsticks, brinjal and pumpkin for 2 minutes. This way the drumsticks do not break apart when cooked. Now add turmeric powder, salt and 2 cups of water to cook the vegetables for 10-12 minutes till soft but retain shape. To the vegetables add tamarind pulp, Sambar powder, ground paste and bring the mixture to boil. To this add jaggery, cooked dal and simmer the heat. Once the sambar comes to boil add coriander leaves and turn off the heat. Temper with all the given ingredients and cover with lid as soon as you temper. This way the aroma and flavor of will stay in the sambar.

23 comments:

Love it all time,my hubby always wants shallots in sambar so I always make it with shallots.. And we make especially shallot sambar with out any veggie additions some times too.. Now your pic makes me drool,feel like making idlies and having it with that sambhar :)